In true Halloween spirit I’ve decided that this week’s blog needs to be Halloween inspired! And what better way to celebrate this occasion than with food?!

I have to admit that I’m very jealous of all of you that will be trying out this recipe this weekend! I’m currently 2 weeks out of comp & there won’t be any pumpkin muffins for me… Bleh!

BUT seeing as they are HEALTHY pumpkin muffins… 1 or 2 might just go missing!

 

Now whilst I may be good at a lot of things, cooking & baking are not my strong points. Although I must say I haven’t really felt the need to take such things seriously yet. Maybe one day I’ll post my own recipes but for now I’ll just keep begging, borrowing & stealing them!

 

I found this Halloween inspired recipe from “Cookie and Kate” blog…

 

Maple-Sweetened Pumpkin Muffins with Oats

Prep time: 10 mins

Cook time: 23 mins

Total time: 33 mins

Serves: 10 muffins

 

Ingredients:

⅓ cup melted coconut oil or extra-virgin olive oil

½ cup maple syrup or honey

2 eggs, at room temperature

1 cup pumpkin purée

¼ cup milk of choice (I suggest almond milk)

1 teaspoon baking soda

1 teaspoon vanilla extract

½ teaspoon salt

½ teaspoon cinnamon, plus more for sprinkling on top

½ teaspoon ground ginger

¼ teaspoon nutmeg

¼ teaspoon allspice or cloves

1¾ cups whole-wheat pastry flour or regular whole-wheat flour

⅓ cup old-fashioned oats, plus more for sprinkling on top

 

Instructions:

  • Preheat oven to 325 degrees Fahrenheit (165 degrees Celsius). If necessary, grease ten cups of your muffin tin with butter or non-stick cooking spray.
  • In a large bowl, beat the oil and maple syrup or honey together with a whisk. Add eggs, and beat well. Mix in the pumpkin purée and milk, followed by the baking soda, vanilla extract, salt, cinnamon, ginger, nutmeg and allspice or cloves.
  • Add the flour and oats to the bowl and mix with a large spoon, just until combined. If you’d like to add any additional mix-ins, like nuts, dark chocolate or dried fruit, fold them in now.
  • Divide the batter evenly between the ten muffin cups. For these muffins, it’s ok to fill the cups a little higher than you normally would.
  • Sprinkle the tops of the muffins with a small amount of oats, followed by a sprinkle of cinnamon.
  • Bake muffins for 23 to 26 minutes, or until a toothpick inserted into a muffin comes out clean.
  • Place the muffin tin on a cooling rack. These muffins are delicate until they cool down (you have been warned!), so it’s best to wait until they have cooled down to remove them from the tin. You might need to run a butter knife along the outer edge of the muffins to loosen them from the pan.

 

Enjoy the muffins just as they are (even better when still warm-ish/just cooled) or spread your favorite nut butter over them. These are deliciously paired with a good old filter coffee!

 

I hope you love them as much as I do!

 

Hugs & Healthy Regards,

Amz

xox